This creamy Chestnut Soup is a warm and elegant winter dish that I like to serve for both special holiday dinners and simple weeknight meals. Made with sweet chestnuts, aromatic vegetables, and a touch of cream, it delivers a velvety, nutty flavor that feels both luxurious and comforting.

Why You’ll Love This Recipe

I love how simple yet gourmet this soup feels. The chestnuts bring a naturally sweet and earthy flavor, while the carrots, celery, and shallots give it depth. It’s quick to make, easy to customize, and tastes even better the next day. Plus, it’s gluten-free and can easily be made vegan. Whether I’m serving it as a starter at a holiday dinner or enjoying it on a cozy night in, this recipe never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• olive oil

• shallot or small onion, chopped

• carrot, chopped

• celery, chopped

• garlic cloves, minced

• cooked and peeled chestnuts (or unsweetened chestnut purée)

• fresh thyme

• bay leaf

• vegetable broth

• kosher salt

• white pepper or black pepper

• heavy cream (optional)

• grated nutmeg

Optional garnishes:

• crème fraîche

• chopped fresh chives

Directions

1. I heat olive oil in a Dutch oven or large saucepan over medium heat.

2. I sauté the shallot, carrot, and celery for about 5–7 minutes until softened.

3. Then I add garlic and cook it for about a minute until fragrant.

4. I stir in the cooked chestnuts, thyme, bay leaf, vegetable broth, salt, and pepper.

5. I bring the soup to a boil, then let it simmer for 15–20 minutes until the vegetables are tender.

6. I remove the bay leaf and puree the soup using an immersion blender until smooth.

7. If I’m using heavy cream, I stir it in and bring the soup back to a quick boil.

8. Finally, I add a pinch of grated nutmeg and taste for seasoning.

9. I ladle the soup into bowls and garnish with crème fraîche or chives if I want to dress it up.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• I sometimes use chicken stock instead of vegetable broth for added savoriness.

• To make it vegan, I leave out the cream, and it’s still incredibly creamy and flavorful.

• Leeks make a great substitute for shallots if I want a more delicate onion taste.

• I like to top it with toasted chestnut pieces for added texture.

• A dash of nutmeg or white pepper adds a warm, aromatic touch to finish the soup.

Storage / reheating

I let the soup cool to room temperature before storing. I keep it in an airtight container in the refrigerator for up to 5 days. To freeze, I store it in a sealed container and freeze for up to 3 months. When reheating, I warm it gently on the stovetop, stirring occasionally. If it thickens too much, I add a splash of broth or water to thin it out.

FAQs

Can I use store-bought chestnuts for this recipe?

Yes, I often use pre-cooked and peeled chestnuts from a jar or vacuum-sealed pack to save time. I just make sure they have no added sugars or preservatives.

How do I make this soup vegan?

I skip the heavy cream. The soup is still creamy from the chestnuts alone, so it doesn’t lose richness. A drizzle of olive oil or a dollop of plant-based yogurt makes a nice garnish.

What’s the best way to puree the soup?

I prefer using an immersion blender directly in the pot, but a standard blender or food processor works too. If using a blender, I puree in batches and handle it carefully because the soup is hot.

Can I make this soup ahead of time?

Absolutely. I often make it a day in advance. The flavors deepen overnight, and it reheats beautifully.

What can I serve with this soup?

I like serving it with crusty bread, a fall salad, or as a starter before a roast or holiday meal. It pairs especially well with dishes that feature earthy or herby flavors.

Conclusion

This Chestnut Soup is rich, creamy, and simple to prepare—just the kind of comforting bowl I want when the weather turns chilly. It’s an elegant first course for a festive dinner or a cozy meal on its own. The sweet nuttiness of the chestnuts, paired with savory vegetables and optional toppings, makes it one of my winter staples. I always keep it in rotation during the colder months, and once you try it, I think you will too.